Glasgow Steak Pie

150g beef and 1.5 sausage per person. Careful with seasoning esp depending on sausages.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil sausage in cold water for about 20mins. Remove skins once cooked.

Step 2

Dice onion and fry in some oil. Add chopped garlic and sweat until softened. Remove from pan.

Step 3

Heat oil and coat beef in seasoned plain flour. Fry in batches.

Step 4

Add onion and beef back to pan. Mix beef stock, boiling water, tomato puree, mustard and worchester sauce in jug and add to the pan with bay leaf and bouquet garni. Cook and allow to reduce a little, taste and season if necessary (depending on sausages it may already be salty enough). Transfer to slow cooker with the peeled sausages and slow cook on low for a few hours.

Step 5

Cut sausages in half before sharing the pie mix between the buttered pie dishes.

Step 6

Either cool and refidgerate to cook the next day. Or add puff pastry, pinch edges, glaze with egg wash and cook at 180degrees for 20-25mins until golden brown